Sometimes a charcuterie board is the only dinner you need!

This was hands down the best cornbread we've ever made. Aaron and I tag teamed this one and crushed it!

Let me tell y'all about one of my favorite meals... ever.

This incredibly easy, quick, and delicious Italian Chicken and Rice dish is perfect for busy families.

To start, put 2 tbsp of your favorite butter in a deep pan, over medium-low heat. As it's melting, add about 2 tbsp of your favorite Italian dressing, too. (Stay tuned and I'll share my recipe for homemade Italian dressing.)

Once the butter is melted and the dressing is warm, add 3 chicken breasts, cubed.

While your chicken is cooking, dice up 2 large bell peppers and 3-4 tomatoes.

Thes Asian fish cakes are the absolute freakin bomb.

Thanks to @jamieoliver for his quick and easy, deliciously healthy, and impressively beautiful recipe for busy folks!

1 lb salmon filets (remove the skin)

Chop into "cubes"

1/2 stalk cilantro, diced (stalk and all)

Save a few leaves for garnish

Ginger (I used about 1 tsp ground ginger)

1 stalk lemongrass, diced (remove outer layer)

Salt/Pepper

Sweet Chili Jam

Heat 1 tbsp extra virgin olive oil in a non-stick frying pan.

Mix all the above ingredients well. Then, create patties about 1 inch thick. Fry for approximately 2 minutes, each side, on medium-high heat. 

Top with your favorite sweet chili jam and a few more sprigs of cilantro.

Serve with rice, couscous, quinoa, potatoes, asparagus, or steamed broccoli.

Simple. Fast. Nutritious. Slap yo' mama good!

Y'all!

These are the most delicious potatoes. Omg. 

I used 2 bags (2 lbs) of the fingerling potato medley. (Gold, red, and purple.)

I cleaned them, cut them into fourths, and placed them in a coated (with olive oil) 9x13 baking dish.

I also added 4 peeled and sliced garlic cloves in with them.

Tossed them with generous amounts of:

Vegan butter

Salt

Pepper

Parsley

Dill

Onion Powder

and just a tad more garlic powder.

Bake them for about 7 minutes until butter melts and toss until all potatoes are coated. 

Then, bake another 35-40 minutes (covered with foil for about 30) on 425°F... and boom!

Absolute deliciousness for the tastebuds. Man.

Try it out!

Eating clean doesn't mean you have to cut your favorite things out of your life. 

You just make them better. 

A little while back we hosted a "make your own pizza" party, and it was such a cool experience!

And- I could do it all again while on my "cleaner" journey.

Homegrown (or locally grown) veggies, all natural cheeses, turkey burger or grass fed beef, turkey pepperoni, homemade or organic sauces... all on top of unbleached, organic flour, etc. 

Possibilities are endless. 

This pizza dough was incredible, too!

@tasteandtellblog

2 1/2 cups warm water

1/4 cup sugar

3 tsp instant yeast

1/4 cup vegetable oil

6 cups all purpose flour

2 tsp salt

In the bowl of a stand mixer, combine the water, sugar, and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil. 

In a bowl, combine the flour and the salt. Add the flour to the yeast mixture. 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula yet will still be quite sticky. (You may need to add in a little bit more (or less) flour, but the key is to remember that the dough will be sticky and will stick to your fingers when you try to pull it apart.)

Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature until doubled, about 1 hour.

Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough. 

Roll out the dough to use in your favorite pizza recipe or refrigerate until needed. (I have refrigerated it overnight, but the dough will continue to rise, even in the fridge, so try to use within 24 hours.)

To bake, preheat a pizza stone in the over as hot as you can go for at least 30 minutes -- 475°.

Lay parchment paper on your pizza stone or cookie sheet and prepare your pizza on it with your desired toppings and bake until the crust is golden, 8-10 minutes.

As much as I would love to have a grand display every night at dinner, that's just not in the cards for me at this point in my life. Thus, my beautiful plated meal. While weeknights may not allow for a lot of extra minutes, I do know that by adding to my prep/cook time, this delicious meal could also be pretty to look at! (I mean, check out the colors!)

I can guarantee you, that this will be a meal that I whip up again... and most likely on many occasions. Somebody say, lunch! Appetizers! Finger foods! LOW CARB! Errbody's happy with this one. 

We try to stick with the healthiest possible options, so we choose super lean beef for this meal. (However, you can obviously use whatever your pretty little heart desires!) There's only two of us to feed tonight, so I only used a pound. I cooked that up and then poured it all into a casserole dish. I mixed in some sugar free marinara sauce, sprinkled with garlic powder, onion powder, and crushed black pepper, and then topped that with (you guessed it) TURKEY pepperoni, and shredded cheese. (We like colby jack, but mozzarella and parmesan would have been divine, too!) 

My husband isn't much on veggies. (He gets all of his in via shake each day.) I refuse to go that route, so peppers are my bff. I had planned to dice them up, cook them separately, and toss them into the dish once plated, but I just didn't want to spend that extra time, so I had an idea. Slice them in half and just plop them onto the meats and cheese! 

Once I did that, I covered with aluminum foil and baked for 17 minutes at 350F. Pulled it out and let it set for only a minute or two. I pulled off the peppers and put them on a plate for me.

Then, I scooped out a little more than half of this for my husband and saved the rest for yours truly. I took spoonsful of the goodness and laid them right on top of each pepper half. 

Voila! Dinner was delicious and done in under 30 minutes!

Next time I make this, I'm going to use mushroom caps and use this same concept for my sweets! He's pretty fond of them. I, however, am totally sticking with the peppers.

Try them out and let me know what you think!